Brazilian chef Manu Buffara puts her spin on a Thai-influenced curry in this balanced dish where the aubergines are offered sweetness by tamarind paste and coconut milk. A dish that she says not only tastes great but is "very hearty".
“It's a recipe that I prepare a lot at home, for friends or especially for my husband,” says Buffara. While she often serves it with pita chips (baked pita bread seasoned with olive oil and herbs) to create an extra layer of texture she also recommends serving it with jasmine rice cooked with a little coconut milk and finished with lemon zest and fresh coriander.
Take a look at the easy and delicous step-by-step recipe below.